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Published on 1 May, 2012, by

Roasted meats, mashed potatoes and even roasted root veggies rejoice — rich Cacao-Onion Gravy will make you sing! OK, maybe that’s over-selling it —  but just by a bit.

As part of the six unique recipes I came up with for my exploration into the World of Cocoa (courtesy of Savory Spice Shop) here on GF, I’ve trotted out savory Cocoa-Dusted Bleu Cheese Truffles, brightly flavored Strawberry-Arugula Salad with Cocoa Vinaigrette and Spiced Cocoa-Crusted Pork Loins Chops so far.  (Hope you’ve enjoyed them — I know we did!)

Today, I’d like to introduce you to cocoa or rather ground raw cacao powder in this rich gravy. Cacao powder is essentially cocoa powder but in its purest, most unadulterated powder form. This powder is made by cold-pressing raw cacao beans with the temperature never exceeding 120° F (this is what qualifies it as raw.) Regular cocoa powders are often exposed to temperature as high as 300°.  The minimal processing of cacao powder allows for maximum flavor, vitamins, minerals and antioxidants. (more…)

 
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Published on 29 April, 2012, by

Spiced Cocoa-Crusted Pork Loin Chop

The other night, we ate the MOST decadent, deliciously chocolate-laden meal and dessert of my life — and it’s all because of YOU, my dear readers. You see, because of you, I was not satisfied with making just one dish for the Savory Spice Shop promotion — nor was I content with the two I already posted. No — I needed a full six course meal full of cocoa-liscious recipes. (more…)

 
 
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Published on 16 April, 2012, by

As any loyal reader knows, I have a thing for chocolate so when Savory Spice Shop approached the Virtual Potluck (VP) gang and we were all charged with choosing a section — I chose the baking section because Savory Spice Online has six different kinds of cocoa/cacao powder residing there.  Ah! The rich splendor of cocoa!

For the rest of this month, The Groovy Foody will be exploring the world of cocoa with a total of six recipes (one for each type) including a bevy of savory entries, because  if you haven’t experienced cocoa or chocolate in it’s non-dessert form, you’re only getting half the picture. (more…)

 
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Published on 4 April, 2012, by

Guest Post by Heather of Farmgirl Gourmet


Lodge Cast Iron sent me and the rest of the Virtual Potluck team a copy of their latest cookbook ” The Lodge Cast Iron Cookbook”.  The recipes are made using a cast iron vessel of one shape or another.  This recipe for Blueberry-Peach Skillet Pie is quick to make and super tasty and would make a great base for using other frozen fruits as well. (more…)

 
 
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Published on 18 March, 2012, by

Welcome friends! Here let me take your coats, hats and pocketbooks. Please go on in, there’s plenty to eat and Don will whip you up a Martini or an Old Fashioned — you know how Mr. Draper is.

Oh, and I brought the tastiest shredded pork and shrimp egg rolls — you just have to give them a try.

You see, this Unofficial Mad Men Cookbook has got me thinking I’m on the set or better yet — back in time. Like I needed another reason to fantasize about being Joan Holloway (Christina Hendricks), in her snug sweaters, fitted dresses and pencil skirts and that gorgeous head of fiery red hair. (A girl can dream, right?) (more…)

 
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Published on 14 March, 2012, by

When Virtual Potluck was approached to work with True Lemon, I was hesitant.

As a native Californian (only transplanted in the Pacific Northwest) citrus is like home to me. The idea of NOT grabbing a fresh lemon or lime for a recipe seemed, frankly, a little nuts to me.

I grew up with a lemon tree in my Granny Jason’s backyard in sunny southern California, from which she would make the most insanely delicious lemon meringue pie. (No, I won’t be trying it with True Lemon– granny’s pie is sacred!) (more…)

 
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Published on 4 March, 2012, by

What? Wait? Did I say, “corn dog muffins?” OK, I did — but did I really say, “Gluten-Free?” (Yes!)

“No way,” you say, “there’s all kinds of fillers in hot dogs and usually that means wheat.”

Not when you use hot dogs that are filler and preservative-free (no nitrates or nitrites and no MSG — YAY!) and the great thing is these corn dog muffins taste every bit as decadent as their recipe title sounds (sans the gluten-free moniker.) I made them as something a little different for lunch one day and with a hubby and a young son in the house, for whom hot dogs are always a welcome sight, it felt like a no-brainer. (more…)

 
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Published on 25 February, 2012, by

The REAL Chia plant (not its imposter Salvia carduacea)

I love a good lemon poppy seed cake. Not all the time and not all lemon poppy seed cakes, but when I find a good one– I’ll certainly dig in. So when I was trying to think up a recipe for Bob’s Red Mill’s Chia Seeds (which remind me of poppy seeds when they’re in food, at least in looks, if not flavor) my favorite poppy seed dish sprung to mind. To make the challenge all the more difficult, I have been abstaining from gluten recently (and seeing great results energetically and in terms of digestion) so I needed to come up with a recipe that would be gluten-free, delicious and taste similar to a lemon poppy seed cake but with the added health benefits of Chia seeds. (more…)